Restaurants at the Marbella Club

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Refined yet relaxed. World-class food and drink.

The freshest flavours and highest-quality ingredients from our talented chef Juan Gálvez who carefully creates all of our fine restaurants’ menus.Each has its own personality, and is suited to the most discerning palates, whatever your mood.

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JUAN GÁLVEZ · Our Executive Chef

“I wake up every morning inspired to give my best and to do so for many years to come.”

A passion for cooking began when Juan was an apprentice learning classic culinary disciplines in a grand hotel aged 14. His understanding of haute cuisine flourished under the great Simón Padilla at the Puente Romano Hotel, and in 1989 he won Best Chef de Cuisine in Tenerife. He travelled to France, Catalonia and the Basque Country to broaden his experience in the finest restaurants and in 1998 he was named Chef-Director at the Jardín Tropical, gaining his first Michelin star in 2000. Soon after he was offered the position of Executive Chef at the Marbella Club; gourmets from all continents are delighted he is still in this prestigious position at the head of our kitchen.

ÁNGEL GONZÁLEZ · The Sommelier

“I am fascinated by the styles and varieties of wine and the ways in which they complement meals.”

Knowing about wines is a science: you need to be an expert in climate, geography and, of course, have a superb sense of taste. Ángel has been our sommelier since 2002 and he is always happy to match wines to someone’s tastes – it’s not a question of one vintage being better than another, it’s simply a matter of personal preference. Our Spanish wines are excellent: Rueda in Castilla is home to a magnificent grape, the Verdejo, and guests love trying whites such as Marqués de Riscal, Basa or Palacio de Bornos as well as the most expensive, the Pingus by Peter Sisseck, the oenologist of Hacienda Monasterio. Since production is so limited and bottles are only sold if the quality is exceptional, it is a privilege to serve this label.